Interesting. I did a spontaneous ferment for this one. Left it in the boil kettle overnight next to some rose bushes with cheesecloth covering the opening so maybe that's the driver here.

I just read in The Art of Fermentation that yeast that makes a thready layer like this is know as Kahm yeast and it's common on the surface water of vegetable ferments like pickles or kraut. I'm not finding out a lot of information about Kahm yeast, or what sort of species it might be. Mine only made a thready pellicle like that when exposed to air.

I just read in The Art of Fermentation that yeast that makes a thready layer like this is know as Kahm yeast and it's common on the surface water of vegetable ferments like pickles or kraut. I'm not finding out a lot of information about Kahm yeast, or what sort of species it might be. Mine only made a thready pellicle like that when exposed to air.

When I tried the beer after it was fermented, it had a very weird, slightly unpleasant aftertaste I attributed to the wild yeast. It only went down to 1.026, but I mashed at 160 to ensure lots of food for the bacteria to eat over the next several months. The CO2 had a terrible odor during primary as well. You can still get a weird aftertaste from this one, but I'm hoping the souring really knocks it down. Time will tell.

When I tried the beer after it was fermented, it had a very weird, slightly unpleasant aftertaste I attributed to the wild yeast. It only went down to 1.026, but I mashed at 160 to ensure lots of food for the bacteria to eat over the next several months. The CO2 had a terrible odor during primary as well. You can still get a weird aftertaste from this one, but I'm hoping the souring really knocks it down. Time will tell.

My first batch with it had a bit of a farm yard/grassy sort of taste/aroma to it But that hasn't shown up in any subsequent batches with the yeast.

Looks like brett and lacto. For some reason, I have done three brett beers and always get the same kind of rocky bubbles. I only get the white pellicle when lacto is added.

Cool, thanks! I was thinking about- either 1) knocking it back with some Camden tablets and pitching some fresh yeast, OR 2) let is ride and see what happens... I guess there is always 3) dump it and clean better next time! What should I do?